Segregation ratios of colored grains in F1 hybrid wheat

Xu, Ping; Zhengbin, Zhang; Guo, Yunna

doi:10.1590/s1984-70332012000200005

Cited by 16 publications

(14 citation statements)

References 18 publications

(26 reference statements)

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“…Dark (or red) grain varieties were characterized by their high vanillic and ferullic acid content, which is possibly linked to the vanilla odour [17]. Dark grain colour is due to anthocyanin stored in the pericarp and the testa [18] [19]. Anthocyanins are known to affect sensory characteristics.…”

Section: Overall Discussionmentioning

confidence: 99%

Sensory Analyses and Nutritional Qualities of Hand-Made Breads with Organic Grown Wheat Bread Populations

Vindras-Fouillet¹,

Ranke²,

Anglade³

et al. 2014

FNS

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Population varieties can meet the needs of organic farming as they are composed of diverse genotypes and have nutritional and sensory characteristics of interest. Their intra-specific genetic variability helps to adapt to the diversity of soil and climate conditions, management practices and needs. Moreover, an integrated organic bread sector has emerged willing to use more wheat populations. To explore sensory and nutritional potential of bread wheat populations, hedonic tests, sensory profile and nutritional analyses were implemented on eight wheat population varieties and one modern variety. Hedonic tests revealed consensus among consumer when ranking according to specific sensory characteristics and showed preferences for red wheat breads. Descriptive sensory test showed significant differences between genotypes on 6 out of 11 descriptors and confirmed the sensory specificity of red wheat accessions. Nutritional analyses showed differences especially on minerals content. Sensory differences between breads from different genotypes can be perceived both by trained and untrained panels as suggested by results. Moreover, red accessions showed specific sensory characteristics which are well-perceived by the two panels. Breeding effort should be maintained for high diverse genotypes with improved sensory and nutritional qualities adapted to organic farming conditions. Indicators like kernel colour should be sought to help integrate such criteria.

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Section: Overall Discussionmentioning

confidence: 99%

Sensory Analyses and Nutritional Qualities of Hand-Made Breads with Organic Grown Wheat Bread Populations

Vindras-Fouillet¹,

Ranke²,

Anglade³

et al. 2014

FNS

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“…Analysis of nutrient composition of purple wheat shows that the amount of 40 kinds of nutrients is higher than those of the control (GUO et al, 2012;GUO et al, 2013). For example, the amounts of sodium and manganese in purple wheat are higher than the standards by 312 -2018% and 548 -733%, respectively.…”

Section: Coloured Wheat Seeds For Nutritionmentioning

confidence: 90%

“…"Black" (deep purple) hues of wheat kernel colour can be due to the combination of anthocyanin genes for blue pericarp and blue aleurone (LI et al, 2005). Results of GUO et al (2012) showed that the colour inheritance of purplegrained wheat follows a maternal inheritance pattern and that the blue-grained wheat expresses xenia in most cases.…”

Section: Origin and Genetic Control Of The Seed Colourmentioning

confidence: 99%

“…Seeds of cereals are not typical sources of anthocyanins nevertheless blue, red, and purple seeds attract consumers, food producers, and plant breeders (GUO et al, 2012), therefore relevant knowledge has been cumulated also in maize, wheat, barley, oat, and rice as the most important world food sources. Coloured-grain wheat varieties with good genetic stability, excellent stress resistance and high yield are still required (GUO et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Anthocyanins in Wheat Seed – A Mini Review

Havrlentová¹,

Pšenáková²,

Žofajová³

et al. 2014

Nova Biotechnologica Et Chimica

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Improving the micronutrients in food has become an important field of the Second Green Revolution. In recent years, minor bioactive compounds such as polyphenols, pigments and carotenoids, have attracted more and more interest from both researchers and food manufactures as health-promoting and disease-preventing effects in both in vitro and in vivo studies. One of plant pigments, wheat anthocyanins as plant phenolics are increasingly attractive as natural compounds positively affecting consumer´s health and condition moreover wheat is staple food source consumed usually daily. For a purple, blue, or red colour of wheat seed are responsible glycosylated cyanidins, delphinidins, malvinidins, pelargonidins, petunidins, and peonidins located in aleurone layer or pericarp, respectively. Other than white seed colour is not natural for common hexaploid wheat but this trait can be introduced from donors by aimed breeding programs. The way of wheat anthocyanins to provide positive effects for consumer´s physiology is limited due to their specific occurrence in seed parts usually removed during grain milling practice and lower stability during processing to foods.

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“…The negatively charged phosphate group in phytate strongly binds to divalent cations such as Ca 2+ , Fe 2+ , K 2+ , Mg 2+ and Zn 2+ at physiological pH to form a mixed salt called phytin which reduces the bio-availability of micronutrients to humans and monogastric animals (Greiner and Konietzny, 2006). This leads to Fe and Zn deficiency in human population making them prone to several diseases (Guo et al, 2012). This problem is more common in infants and pregnant women who require relatively more quantity of micronutrients.In addition, some monogastric animals are not able to metabolize phytic acid due to the lack of sufficient level of phytate hydrolysing enzymes activity in their digestive tract and as a result the feed of these animals are enriched with phosphorus.…”

Section: Introductionmentioning

confidence: 99%